Mimosa Bundt Cake
By Sue Lau | Palatable Pastime
This month for Bundt Bakers, the cake theme is cocktails. I knew right away that I wanted to make a Mimosa Bundt cake, because firstly, it reminds me of Mother’s Day which is coming up soon.
Second, I knew it was something I could do after spotting some champagne extract at the market, although I hadn’t bought it at first because I didn’t have any plan for it.
As a food blogger, I have bought way too many ingredients on contingency that take too long to get around to, so I decided to hold off until the moment presented itself instead. And wouldn’t you know it, as soon as I decided to make this, I went to grab that bottle and they were sold out.
But thankfully, that market has a second location and I drove all the way across town to grab it, and fortunately they still had some. And what I got was the champagne flavoring from The Baker’s Kitchen and you can also buy that online if you want the same exact thing I used, and I do recommend it. I did see another flavor called sparkling wine which is for candy, which possibly could be used, but it is more concentrated so you would have to figure the amount of that out on your own.
I do use a cake mix this time, since as a Baker I can sometimes be on the lazy side and like things easy and quick. The mix I use is white but the color won’t be white inside but a soft citrus color like pound cake. The flavor of the cake is delicate of orange and champagne, without any of the booze so it is great for kids. I think it would be quite lovely with a scoop of ice cream, or maybe topped with fresh raspberries.
Join me tomorrow for #FishFridayFoodies as we post our favorite recipes for fish and seafood prepared on a sheet pan. For my offering I am making a Thai Lava Shrimp with will be spicy shrimp and vegetables with a simple sauce that can be served with steamed rice. Think of it as a stir-fry done in the oven. I hope you like it!
Mimosa Bundt Cake
- 1 (15.25 ounce box) white cake mix
- 1 cup orange juice
- 1/2 cup cooled melted butter
- 3 large eggs
- 1 teaspoon orange extract
- 2 teaspoons champagne flavor or extract (The Baker’s Kitchen)
- pan release spray
- powdered sugar
- Preheat oven to 350°F.
- Spray a 10-cup Bundt pan with pan release spray.
- Mix all ingredients together except powdered sugar and pan spray until it forms a smooth batter.
- Pour batter into cake pan and bake 39-43 minutes or until a toothpick can be inserted and removed cleanly.
- Cool in pan 10 minutes, then turn out onto a wire rack to finish cooling, rapping the bottom of the pan a couple of times before lifting to help ensure it doesn’t try to stick.
- Dust with powdered sugar when cool.
From the kitchen of palatablepastime.com
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.
You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
And don’t forget to take a peek at what other talented bakers have baked this month:
- Banana Daiquiri Bundt Cake by Bizcocheando
- Caipiroska Bundt Cake by I Love Bundt Cakes
- Cuba Libre Bundt Cake by Jenny and Sweets
- Dirty Banana Mini Bundts by Passion Kneaded
- Eggless Bundt Anise Pound Cake by Sneha’s Recipe
- Harvey Wallbanger Bundt Cake by The Queen of Scones
- Irish Car Bomb Bundt Cake by Making Miracles
- Limoncello Pound Cake by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice
- Maracuya Sour Bundt Cake by Patty’s Cake
- Midori Splice Bundt Cake by All That’s Left Are The Crumbs
- Mimosa Bundt Cake by Palatable Pastime
- Strawberry Margarita Bundt by A Day in the Life on the Farm